Eggless Zucchini Bread / Easy Eggless Zucchini Loaf
This Eggless Zucchini Bread is moist, flavorful, and enjoyable for breakfast or snack. Each slice of this zucchini loaf is pure goodness of zucchini, brown sugar, cinnamon, and pecans!
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Ingredients
- 1¾ cups (210g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (120ml) oil (any neutral-flavored oil)
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- ¼ cup (60g) sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (one medium zucchini)
- ½ cup (65g) toasted and chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F (177°C).
- Grease 8x4-inch or 9x5-inch loaf pan with nonstick spray or butter. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
- In a large bowl, whisk oil, brown sugar, granulated sugar, sour cream, and vanilla until well combined. Add shredded zucchini and chopped nuts, and mix well.
- Now add dry ingredients into the wet mixture and gently mix until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. The baking time may vary, so keep an eye on the bread after 40 minutes.
- If the top of the loaf cake is browning too quickly, remove it from the oven after 30 - 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.
- Remove the loaf cake from the oven and transfer the loaf pan onto a wire rack. Allow the zucchini bread to cool completely in the pan before slicing and serving.
Storing and Freezing Suggestions
- Cover and store the Eggless Zucchini Bread at room temperature for 4-5 days or refrigerate for a week.
- This loaf freezes well. Once it is completely cooled, cover it tightly and freeze it for up to 3 months. Then, allow the bread to thaw at room temperature before slicing and serving.
Notes
- Measurements: For the best results, use a kitchen scale to measure the ingredients.
- All-Purpose Flour: Swap half of the flour with whole wheat flour if you prefer.
- Spices: Add the spices of your choice with cinnamon or instead of cinnamon to this bread. The recommendations are cardamom, ginger, nutmeg, and allspice.
- Nuts: Instead of pecans, use toasted walnuts. To make the zucchini bread nut-free skip the nuts or add chocolate chips.
- Zucchini: Do not squeeze the moisture out of shredded zucchini. But if your zucchini is too wet, blot it lightly with a paper towel before adding it to the batter.
- Brown Sugar: I highly recommend using brown sugar for extra moisture, but replace it with white sugar if you do not have it.
- Mixing The Batter: Even though it is called zucchini bread, it is actually a loaf cake. So stay away from overmixing the batter for the soft and tender zucchini loaf.
- Baking: Keep an eye on the eggless zucchini bread after 40 minutes of baking time because every oven is different. While baking, if the top of the loaf is browning too quickly, remove it from the oven after 30 - 35 minutes and loosely cover it with aluminum foil. Then return it to the oven and continue baking for the remaining time.
Nutrition (Approximate Values)
Calories : 234kcalCarbohydrates : 27gProtein : 3gFat : 15gSaturated Fat : 2gPolyunsaturated Fat : 4gMonounsaturated Fat : 9gTrans Fat : 1gCholesterol : 3mgSodium : 183mgPotassium : 87mgFiber : 1gSugar : 13gVitamin A : 55IUVitamin C : 2mgCalcium : 41mgIron : 1mg
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